Impress your guests with Dolma Stuffed Roasted Tomatoes. Tender tomatoes filled with savory rice-stuffed grape leaves roast in a simple tomato sauce, creating an elegant appetizer.
INGREDIENTS
12 medium tomatoes (about 4 to 5 lb)
1 tin Divina Dolmas, Stuffed Grape Leaves
2 tbsp olive oil
1/2 tsp sea salt
1/4 tsp ground pepper
Mint, for garnish
Parsley, for garnish
INSTRUCTIONS
- Preheat the oven to 400°F. Coat a 9 x 13-inch baking dish with cooking spray.
- Cut the tops off the tomatoes and set aside.
- Scoop out the flesh from the tomatoes and place it in a blender. Add the olive oil, half of the salt, and the pepper. Blend until smooth, then spread the sauce in the prepared baking dish.
- Lightly season the inside of each tomato with the remaining salt.
- Finely chop the dolmas.
- Stuff the tomatoes with the chopped dolmas and replace the tops. Arrange the stuffed tomatoes in the baking dish and cover with foil. Bake for 15 minutes.
- Remove the foil and continue baking for 30 to 35 minutes, or until the tomatoes are browned and the sauce has thickened.
- Garnish with mint and parsley before serving.
✨ Want to watch it come together? Check out the recipe video on Instagram for a quick demo.
